Food, Fun and Face!

Welcome to my blog! I'm starting this blog to add some spice to some of your kitchens! I follow a primal lifestyle which basically means I eat a whole bunch of vegetables, good meats, some fruit, nuts and seeds and a little dairy. I avoid eating all grains and try not to eat processed food and limit the amount of sugar I throw down my throat. Basically the name of the game is to eat REAL FOOD. Sounds simple right? But sometimes people find it hard to start to eat this way. So this blog is here to help you (and me) throw together some awesome tasty food . So please stay a while and get your creative kitchen juices flowing again!!

Wednesday, 21 August 2013

Mango & Snapper Ceviche

I really love Ceviche.

It reminds me of eating Mexican food and being in Hawaii. Oh Hawaii how I love you.

It's probably the easiest dish you could make. And the flavours you get out of it are amazing.

The trick to Ceviche is to make it only just before you are going to eat it. To get the best taste in your mouth make sure all of the ingredients are chilled in the fridge first. No one likes warm ceviche...

This dish serves 4 people.


500gm Fresh Snapper
2x Spring Onions
3x Lemons
1x Mango
1x Avocado
Handful of Fresh Mint
Bigger Handful of Fresh Coriander
Extra Virgin Olive Oil
Salt & Pepper
1x Small Chili (optional)

Have everything all laid out and ready to go as it doesn't take long to prepare.

Dice up the Avocado and add to a large bowl.

Mango cutting lesson coming up:

When I first tried to cut a mango many years ago I tried cutting it right down the middle and struggled to get through the stone in the middle. Silly Pala.

This is how you do it.

Turn the mango on its end. Poke a knife into it from each side to find out where the stone is.

Now you want to cut the 'cheeks' of the mango off down each side of the stone. Like this:

Then take each cheek that you have cut off and run the knife through it in a grid pattern cutting just down to the skin of the mango.

Then holding the cheek over the bowl you turn the mango inside out and all the little squares of mango present themselves to you ready to be cut off into your bowl.

Next chop up your mint and coriander and add to the bowl.

Finely dice up your spring onion and add to the bowl.

Then dice up your snapper and add to the bowl. Make sure there are no little bones hiding in your fillets before you start cutting. Give it all a good stir.

Now time to make the dressing.

In a separate small bowl you want to add the juice of 3 lemons, a little black pepper and about a teaspoon of sea salt. Also just a small lug of olive oil. Give it a good mix up.

When you are ready to serve pour your lemon mixture over the snapper in the large bowl.

Give this a good stir. Once it's all mixed in divide it up into 4 small bowls.

If you leave the lemon juice on the fish for a long time then the fish will start to cook in the acidic lemon juice so make sure you only do this when you are ready to serve.

If you like a little kick then chop up a small chili and add to your own bowl.

Drizzle a little olive oil all over it and season with black pepper only.


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